Whole Egg Sesame Mayonnaise

Sesame whispers sweet-nothings in your ear with this light and tangy adaptation. This recipe avoids vegetable oil while incorporating the complete egg to deliver a healthy-choice alternative spread. Fresh mayo should be used within 2 weeks or less.

Always serve chilled. Put on sandwiches, in a light crab salad, or use in deviled eggs with a spice injection. Use a pasteurized egg, if possible.

Step: 1

Combine egg, mustard, vinegar, lemon juice, and salt in a blender. Blend on high speed for for 15 seconds. Remove the cover and slowly pour sesame oil into the blender in a steady stream until mixture begins to emulsify. Reduce speed to about 80%; blend until fully emulsified.

Step: 2

Pour into into a wide-mouthed container and cover. Refrigerate immediately.

Per Serving: 192 calories; protein 0.9g; carbohydrates 0.2g; fat 21.2g; cholesterol 23.3mg; sodium 105.7mg.

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